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Mr. Ben San

Mr. Ben San – - Recipe

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Ingredients per serving

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SMOKED MISO RED CHILI SAMBAL

  • Long Chili Red Peppers grilled, remove seeds 300.0 g
  • Red Capsicumsgrilled, then remove seeds 500.0 g
  • Garlic 80.0 g
  • Red bird’s eye chilies 3.0 pieces
  • Red onions 300.0 g
  • Yellow or white miso paste 100.0 g
  • Knorr Tomato Pronto 200.0 g
  • Knorr Chicken Powder 30.0 g
  • Sugar 50.0 g

MUSHROOM “FLOSS”

  • King Oyster Mushrooms(Eryngi, king trumpet) 1.0 kg
  • Knorr Liquid Seasoning 125.0 ml
  • White Vinegar 60.0 ml
  • Black Pepper
  • Date Syrup or sugar 30.0 ml
  • Oil

TAMAGO

  • Knorr Vegetable Stock Powder 1.0 g
  • Eggs
  • Ground white pepper

PICKLING JUICE & RELISHES

  • White Vinegar 250.0 ml
  • Sugar 200.0 g
  • Salt 2.0 tsp
  • Crushed black pepper
  • Kaffir lime leaves

RELISHES

  • Pineapplecored, sliced into thin rings (to be lightly grilled) 200.0 g
  • Daikonsliced thinly 10.0 pieces
  • Kale, chiffonade 50.0 g
  • Salt and Pepper, to taste

CITRUS HOLLANDAISE + BACON

  • Knorr Hollandaise Sauce 200.0 ml
  • Real Mayonnaise 100.0 g
  • Knorr Lime Powder 2.0 g
  • Yuzu concentrate 30.0 ml
  • Kaffir lime leaf dust
  • Smoked bacon strips(any variant – maple wood, apple wood) 340.0 g

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Preparation

  1. SMOKED MISO RED CHILI SAMBAL

    1. Combine all the ingredients in a robo coup. Blend until it forms into a paste.
    2. Transfer to a sauté pan and simmer to “cook off” any excess liquid and to further fortify the flavors.
    3. Let it cool and store in an airtight container.

  2. MUSHROOM “FLOSS”

    1. Preheat oven to 175°C.
    2.  Floss the mushrooms using a fork and place in a bowl.
    3. In a separate bowl, combine the rest of the ingredients to make the dressing. Taste and adjust the seasoning (should taste like Filipino adobo sauce).
    4. Pour over the mushrooms and toss to combine evenly.
    5. Arrange the mushrooms on a tray lined with a Silpat. Roast for 15-20 minutes or until caramelized.

  3. TAMAGO

    1. Whisk the eggs and season with the Knorr Vegetable Stock Powder. Add white pepper.
    2. Cook tamago style and form into rectangles (do 4 layers).
    3. Let it cool over a rack.
    4. Slice when cooled down to fit the bread.

  4. PICKLING JUICE & RELISHES

    1. Combine all ingredients and bring to a boil.
    2. Let it cool before adding to the vegetables.


  5. RELISHES

    1. Place each ingredient in separate containers.
    2. Divide the pickling liquid to each one of them (pineapple would have the smallest quantity).
    3. Cover and keep aside in the chiller until ready to use.

  6. CITRUS HOLLANDAISE + BACON

    1. Make the sauce by combining all of the ingredients together. Option to warm the hollandaise before mixing. Whisk to combine, taste, and adjust seasoning.
    2. For squeeze bottle – add mayo.
    3. If using spuma – remove mayo and warm sauce.
    4. Arrange the bacon on a Silpat and bake until crisp. Drain off excess oil, set aside until ready to use.

  7. SANDWICH ASSEMBLY

    1. Layer the sandwich according to the following sequence:
    • Bread
    • Spread miso sambal
    • Tamago
    • Hellmann’s Real Mayo
    • Shredded mushrooms
    • Grilled pineapple
    • Radish
    • Kale
    • Mayo on top bread 
    1. Slice the sides of the bread. Top each side with a strip of bacon. Pipe the citrus hollandaise.
    2. Sprinkle with kaffir lime powder and arrange micro greens on top.